This is a great, family-friendly weeknight meal – the sauce melds with the cauliflower rice in a way that even picky eaters shouldn’t care that it’s not actual rice. Or, if you’re cooking for one, it’s tasty enough that you’ll happily eat it a second time for leftovers later in the week. And of course it is packed with longevity-promoting epinutrients. From the prebiotic-rich and immune-supporting garlic and onions, to the amino acid and B vitamin-rich chicken, this recipe will surely boost your health and longevity.
Tip: To save prep time, buy your chicken at the meat counter (not prepackaged) and ask the butcher to cut it into cubes for you.
Some of the epinutrients in this recipe include:
Apigenin and Diindolylmethane (DIM) – cauliflower.
Fisetin – onions, tomatoes.
Kaempferol – onions, tomatoes, chives, coconut.
Quercetin – onions, garlic, coconut.
Sulfur – onions, garlic, chives, cauliflower, chicken, coconut.
Vitamin C – onions, cauliflower, tomatoes.
Vitamins B2, B3, B6, B12, folate, cysteine, methionine, taurine – chicken.
Adapted from YOUNGER YOU by Dr. Kara Fitzgerald, courtesy of Hachette Book Group
Creamy Garlicky Chicken With Cauliflower Rice
Ingredients
- 2 tbps. coconut oil
- 2 medium onions halved and thinly sliced
- 2 chicken breasts cut into 11/2-inch cubes
- 4 cloves Fresh garlic minced
- 6 sun-dried tomatoes oil-packed, diced
- 1/2 cup full fat coconut milk
- 1/3 cup low sodium chicken stock
- 1/2 large head of cauliflower (about 3 cups florets), or 1 12-ounce bag of frozen riced cauliflower
- fresh chives finely chopped, for garnish
- salt and freshly ground pepper to taste
Instructions
- In a medium skillet, heat 1 tablespoon of the coconut oil and add the onions. Sauté for 10 to 12 minutes over medium-low heat, until soft and translucent.
- Add the chicken and sauté 3 to 4 minutes more.
- Add the remaining ingredients, including salt and pepper to taste, except for the cauliflower and chives, and cook for another 5 to 10 minutes, until the chicken is cooked through.
- Meanwhile, prepare the cauliflower. If you are using fresh cauliflower, cut it into florets and then pulse in a food processor until the texture resembles rice.
- In a separate medium skillet, heat the other tablespoon of coconut oil and sauté the cauliflower until it is just tender, about 10 minutes, adding salt and pepper as needed.
- Serve the creamy chicken over a bed of cooked cauliflower rice topped with the fresh chives.